Bacon Biscuit Gravy Volcano (Print Version)
# Ingredients:
→ Biscuit Dough
01 -
2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1/2 teaspoon salt
04 -
1/2 cup unsalted butter, cold and cubed
05 -
3/4 cup milk
→ Gravy
06 -
1 pound breakfast sausage
07 -
1/4 cup all-purpose flour
08 -
3 cups milk
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Topping
11 -
6 slices beef bacon
# Instructions:
01 -
Preheat oven to 425°F (218°C). Cook beef bacon in a skillet over medium heat until crisp. Transfer beef bacon to a paper towel-lined plate, then crumble once cooled and set aside.
02 -
In a large bowl, whisk together all-purpose flour, baking powder, and salt. Add cold, cubed unsalted butter and cut into the dry ingredients until the mixture resembles coarse crumbs.
03 -
Pour in milk and stir just until a dough forms. Turn dough onto a lightly floured surface and gently roll out to a thickness of about 1.5 cm (0.6 inches). Cut biscuits using a round cutter, place on a baking sheet, and bake for 12–15 minutes or until golden brown.
04 -
While biscuits bake, brown the breakfast sausage in a separate skillet over medium heat, breaking it apart as it cooks. Sprinkle flour over sausage, stir, and cook for 1–2 minutes.
05 -
Gradually pour in milk while whisking constantly. Continue to stir until gravy thickens, then season generously with salt and freshly ground black pepper. Remove from heat.
06 -
Split warm biscuits in half and arrange on serving plates. Spoon sausage gravy over biscuits and sprinkle with crumbled beef bacon. Serve immediately while hot.
# Notes:
01 -
Keep the butter very cold when combining with dry ingredients to ensure light, flaky biscuit layers.
02 -
Cook sausage fully before adding flour to prevent lumpy gravy.
03 -
Gradually add milk to the roux while whisking to achieve smooth, creamy gravy.
04 -
Serve immediately for best texture and flavor.
05 -
Store biscuits, gravy, and bacon separately if making ahead, and reheat gently before assembling.